Chef de Partie - International Cuisine

Park Hyatt; Dubai; On-site; AED 240,000 - 360,000; Full time

Job summary

Park Hyatt Dubai is seeking a Chef de Partie, International Cuisine to lead a kitchen section and deliver a wide range of international dishes to luxury standards. You will oversee food preparation, mise en place, and ensure compliance with HACCP, allergen management and kitchen hygiene.

The role requires 3–4 years of experience in a luxury hotel, strong teamwork and leadership, and the ability to train junior chefs during busy service.

Qualifications

• Diploma or certificate in Culinary Arts or related discipline.
• 3–4 years of experience including kitchen-section management in luxury hospitality.
• Strong knowledge of international ingredients and cooking techniques.
• Knowledge of food safety, HACCP, allergen management, sanitation and kitchen hygiene.

Responsibilities

• Manage the assigned kitchen section across all meal periods.
• Prepare and present international dishes according to recipes and presentation standards.
• Supervise and train junior chefs and demi chefs de partie.
• Coordinate with service and other sections to ensure timely orders.
• Maintain HACCP, allergen management and hygiene standards.
• Assist with menu development, recipe testing and special events.
• Protect stock and minimize waste in accordance with procedures.

Skills

Teamwork

Communication

Supervision

Training

Education

Diploma in Culinary Arts

Job description

Organization - Park Hyatt Dubai

Summary

The Chef de Partie, International Cuisine is responsible for managing the assigned kitchen section and delivering a diverse range of international dishes to consistently high standards. The role oversees food preparation, section organization, quality control, and junior team members while ensuring efficient service and compliance with luxury hospitality and food-safety standards.

• Manage the assigned kitchen section, ensuring smooth preparation, production, and service across all designated meal periods.
• Prepare and present a variety of international dishes according to approved recipes, portion sizes, and presentation standards.
• Demonstrate sound knowledge of global ingredients, flavour profiles, and traditional and contemporary cooking techniques.
• Plan and complete daily mise en place, ensuring ingredients and equipment are prepared according to forecasted business levels.
• Maintain consistency in the quality, flavour, texture, temperature, portioning, and presentation of all dishes.
• Inspect the freshness and quality of ingredients and report any concerns to the Sous Chef or senior culinary team.
• Supervise, train, and guide Demi Chefs de Partie, Commis Chefs, and junior colleagues within the assigned section.
• Monitor stock levels, control portions, minimize food waste, and communicate purchasing or replenishment requirements promptly.
• Ensure all food items are correctly labelled, dated, stored, and rotated in accordance with established procedures.
• Coordinate with other kitchen sections and the service team to ensure orders are prepared accurately and delivered on time.
• Manage dietary requirements, food allergies, and special guest requests in accordance with established safety procedures.
• Maintain a clean, organized, and hygienic section throughout preparation, service, and closing activities.
• Ensure compliance with food safety, HACCP, allergen management, sanitation, and personal hygiene requirements.
• Support menu development, recipe testing, seasonal promotions, buffet concepts, and special culinary events when required.
• Assume additional section or kitchen responsibilities in the absence of senior chefs and support the overall efficiency of culinary operations.

Qualifications

• Diploma or certificate in Culinary Arts, Professional Cookery, or a related culinary discipline.
• Minimum 3–4 years of relevant culinary experience, including experience managing a kitchen section, preferably within a luxury hospitality environment.
• Strong knowledge of international ingredients, flavour profiles, food preparation methods, and traditional and contemporary cooking techniques.
• Proven ability to supervise and train junior chefs while maintaining consistency, productivity, and quality during busy service periods.
• Strong understanding of food safety, HACCP, allergen management, sanitation, portion control, and kitchen hygiene standards.
• Well-organized and quality-focused, with strong teamwork and communication skills and the ability to manage multiple priorities in a fast-paced, multicultural kitchen.